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Shrimp cauliflower fried rice cooked in a pan with broccoli and red peppers
Dreena Grace Burthon

Cauliflower Fried Rice with Shrimp

A quick low carb fried rice made with shrimp and cauliflower rice. Simple, savory, and a solid option for easy diabetic dinner recipes that still feel like real food.
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Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings: 4 people
Course: dinner
Cuisine: Asian Inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb shrimp raw, peeled and deveined
  • 4 cups cauliflower rice fresh or frozen
  • 2 large eggs lightly beaten
  • 3 tbsp avocado oil or sesame oil, divided
  • 3 cloves garlic minced
  • 0.5 small onion finely diced
  • 0.5 cup frozen peas and carrots 3
  • 3 tbsp soy sauce or coconut aminos
  • 1 tsp fresh ginger grated, optional
  • to taste salt
  • to taste black pepper

Equipment

  • 1 Large skillet or wok Needs to handle high heat
  • 1 Spatula or wooden spoon For stirring and scraping
  • 1 Cutting board Any size works
  • 1 Sharp knife Makes prep faster
  • 1 Small bowl For beating eggs
  • Clean kitchen towel Used to squeeze moisture from cauliflower rice

Method
 

  1. If using frozen cauliflower rice, microwave it first. Squeeze out as much moisture as you can using a clean kitchen towel. Set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium high heat. Season shrimp lightly with salt and pepper. Cook 1 to 2 minutes per side until just pink. Remove from pan and set aside.
  3. Add about 1/2 tablespoon oil to the same pan. Pour in the beaten eggs. Stir gently until just set. Slide eggs out of the pan with the shrimp.
  4. Add remaining oil to the pan. Add diced onion and cook for 2 to 3 minutes until softened.
  5. Add garlic and ginger. Stir for about 30 seconds until fragrant.
  6. Increase heat slightly. Add cauliflower rice and frozen peas and carrots. Stir often and cook 5 to 7 minutes until moisture cooks off and light browning starts.
  7. Return shrimp and eggs to the pan. Add soy sauce or coconut aminos. Toss everything together and cook 1 to 2 minutes more.
  8. Taste and adjust with salt and black pepper. Garnish if using and serve hot.

Notes

  • Drying the cauliflower rice matters more than anything else. If it is wet, the whole dish goes soft.
  • Use a large pan and do not crowd it. Space helps everything brown instead of steam.
  • Shrimp cooks fast. Pull it early and add it back later so it stays tender.
  • Start with less sauce than you think. You can always add more at the end.
  • This tastes best right after cooking. Reheats fine, just not the same.
  • If it tastes flat, it usually needs more heat or salt, not more sauce.